ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp and Benne Seed Tartlets

Prep time 17 mins
Cook time 8 mins
Yield 2 dozen

Ingredients

  • Tartlet Shells
  • 1 pound unpeeled, medium-size fresh shrimp
  • 3 cups water
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Creole seasoning
  • 1/3 cup diced celery
  • 2 tablespoons thinly sliced green onions
  • Garnish: thinly sliced green onions

How to Make It

  1. Prepare and bake Tartlet Shells.

  2. Peel and devein shrimp. Bring water to a boil; add shrimp. Cook 3 to 5 minutes or until shrimp turn pink; drain. Coarsely chop shrimp, and pat dry with a paper towel.

  3. Stir together mayonnaise and next 4 ingredients in a large bowl. Add shrimp, celery, and 2 tablespoons green onions.

  4. Fill each Tartlet Shell with 1 heaping tablespoonful shrimp salad. Garnish, if desired. Serve immediately.

  5. Make Ahead: Tartlet shells can be baked up to 24 hours ahead. Store in an airtight container.

Christmas With Southern Living